Creamy Broccoli Halloumi Pasta
This dish combines golden pan-seared halloumi, tender broccoli, and al dente pasta in a light creamy lemon-garlic sauce. It’s vegetarian, high in protein, and full of Mediterranean flavors—creamy without being heavy.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Serves: 2–3
Ingredients
Pasta & Veggies
200 g pasta (penne, fusilli, or rigatoni)
1½ cups broccoli florets
1 tbsp olive oil
Salt & black pepper
Halloumi
200 g halloumi cheese, sliced or cubed
1 tsp olive oil
Creamy Sauce
¾ cup milk or unsweetened plant milk
2 tbsp Greek yogurt or light cream
2 garlic cloves, minced
Zest of ½ lemon
Juice of ¼ lemon
½ tsp dried oregano or thyme
¼ tsp chili flakes
Garnish
Fresh parsley or basil
Grated Parmesan
Instructions
1️⃣ Cook Pasta & Broccoli
Boil pasta in salted water according to package instructions
Add broccoli during the last 3 minutes of cooking
Reserve ½ cup pasta water, then drain
2️⃣ Pan-Sear Halloumi
Heat 1 tsp olive oil in a non-stick pan
Cook halloumi on medium heat until golden on both sides
Remove and set aside
3️⃣ Make Creamy Sauce
In the same pan, add olive oil and garlic
Saute until fragrant (30 seconds)
Add milk, yogurt/cream, lemon zest, lemon juice, herbs, salt & pepper
Simmer gently 3–4 minutes
4️⃣ Combine
Add pasta and broccoli to the sauce
Toss gently, adding reserved pasta water if needed
Fold in halloumi cubes
5️⃣ Serve
Garnish with herbs and Parmesan if desired
Serve warm
Tips
Use whole-wheat pasta for extra fiber
Add spinach or peas for more greens
Don’t overcook halloumi—it should stay firm and golden
For lighter version, use low-fat milk + yogurt
Frequently Asked Questions
Is this weight-loss friendly?
Yes, in moderate portions—high protein, filling, and balanced
Can I make it vegan?
Yes—swap halloumi with grilled tofu and use plant-based yogurt
Can I meal-prep this?
Best eaten fresh, but keeps well for 1–2 days
Nutritional Information
Calories: 480 kcal
Protein: 26 g
Carbs: 45 g
Fat: 22 g
Fiber: 6 g